Roasted Vegetable Soup With Chicken Melts

Ingredients

Leftovers from Roasted Chicken and Vegetables With Maple-Mustard Sauce:

5 cups roasted vegetables

1/4 cup maple-mustard sauce

1 roasted chicken, meat shredded

Additional ingredients:

5 to 6 cups low-sodium chicken broth

kosher salt and black pepper

1/2 cup orange juice

6 slices country bread

1/4 small red onion, thinly sliced

6 ounces Cheddar, grated (about 1 1/2 cups)

1 cup baby arugula

1 tablespoon chopped fresh dill

Nutritional Information

Calories 663

Fat 30g

Sat fat 11g

Cholesterol 129mg

Sodium 1,189mg

Protein 47g

Carbohydrate 49g

Sugar 15g

Fiber 6g

Iron 4mg

Calcium 328mg

Calories 663

Fat 30g

Sat fat 11g

Cholesterol 129mg

Sodium 1,189mg

Protein 47g

Carbohydrate 49g

Sugar 15g

Fiber 6g

Iron 4mg

Calcium 328mg

How to Make It

Step 1

In a large saucepan, combine the roasted vegetables, 5 cups of chicken broth, and ¼ teaspoon each salt and pepper. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the carrots are very soft, 10 to 15 minutes. Stir in the orange juice.

Step 2

Working in batches, transfer the vegetable mixture to a blender and puree until smooth, adding more broth if necessary to reach the desired consistency. (Alternatively, use a handheld immersion blender in the saucepan.)

Step 3

Meanwhile, heat broiler. Place the bread on a baking sheet and, dividing evenly, spread with the maple-mustard sauce. Top with the chicken, onion, and cheese and broil until the cheese is melted, 3 to 4 minutes. Top with the arugula and serve with the soup, sprinkled with the dill.